Food

Executive Chef - Hugh Davison

Working closely with some of Victoria's finest producers, our seasonal menus showcase the very best that our region has to offer.


RESERVATIONS

03 8727 3000 or email

Celebrating a special occasion? 
Let our Pastry Chef bake you a cake or have
 The Providore at Meletos deliver a bouquet of local flowers!
Talk to our reservations team to find out more.


CHEF'S TABLE

For information on our private Chef's Table experience click here

OPENING TIMES

Lunch  -  Shared Plates
Saturday & Sunday

Dinner -  Autumn Tasting Menu
Friday, Saturday & Sunday
 


Due to event activity, our opening times may vary slightly.
Please refer to our homepage for this week's opening times.


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Autumn Tasting Menu

Friday, Saturday & Sunday evenings from 7.00pm

 

Tomato, goat’s curd, pine nuts, basil
2017 Valentine Riesling, Dixons Creek
 

Bonito, cuttlefish and mussel veloute, saffron, coriander
2014 Yeringberg Viognier, Gruyere
 

Buxton trout, smoked beetroot, cucumber
2015 Yarra Yering Dry White Wine No.1, Gruyere
 

Timbarra chicken, peppers, courgette
2016 The Wanderer ‘Upper Yarra’ Pinot Noir, Yellingbo
 

Sher Wagyu, variation of carrots, pickled onion
2016 Mayer Syrah, Healesville
 

Lemon, raspberry, meringue, wattleseed
2016 St. Huberts Late Harvest Viognier, Coldstream
 

Pyengana Cheddar, Tasmania
Rogue Creamery Smokey Blue, Oregon, USA
Fromager d’Affinoise Casmpagnier, Rhone-Alps, France

NV Gembrook Hill Pineau, Gembrook
                                                                  

 

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Five courses at $95 per person
or $155 with matching wines
-
Seven courses at $125 per person
or $195 with matching wines
-
Stay & Dine from $510 per couple
We offer a superb Stay & Dine package on Friday, Saturday & Sunday evenings.
Enjoy dinner for two at The Stables at Stones, overnight accommodation in a luxury guest suite at our boutique hotel, The Farmhouse at Meletos and complimentary breakfast at the Meletos Cafe.



Shared Plates

Saturday & Sunday lunch

 

Timbarra tomatoes, Persian feta, basil

Pork terrine, peach and chili chutney, zucchini

Sweetcorn and tarragon croquette, salsa verde

Port Lincoln sardines, saffron

 

Timbarra chicken, rocket, pistachio

Barramundi, peppers, gremolata

Buckwheat, lettuce, seed, nuts

 

$65 per person

 

To finish

 

Chocolate, coconut, seasonal berries

Caramelised apple, frangipani tart, mascarpone

$14
 

Three cheese board
Pyengana Cheddar, Tasmania
Stone & Crow Galactic, Victoria
Berrys Creek Tarwin Blue, Victoria

Nuts, seasonal fruit, lavosh

$24


As the availability of our local produce changes throughout the season, the menus above are subject to changes.

Please note credit card details will be required when making a dinner reservation of any size or lunch reservation for eight guests or more.
Your card will only be charged in the unfortunate event of cancellation within 24 hours of the booking time. 

Customers are not permitted to bring any food or beverage onto the property for consumption, nor can any food leave the venue.

Due to the intimate nature of the venue, we cannot accommodate children for dinner service. 

Please note we host weddings on Saturday & Sunday evenings - consequently will start preparing the restaurant from 3.30pm onwards.